COMMERCIAL DESCRIPTIONBrewed in the tradition of the Lambics of Belgium but using a blend of Ale Yeast, Brettanomyces, Lactobacillus, Pediococcus, and Acetobacter. These microorganisms came from our culture collection as well as many collected by Dan around the wilds of Wisconsin! Fermented and aged in Oak. This beer spent the summer of 2009 aging outdoors in used oak barrels. Then bottle fermented. This is a funky and very sour beer not for the faint of heart. If you are unfamiliar with sour or Brettanomyces beers you may want to pass this one up!

Just passed fourth birthday. Mellow geuze that builds in sourness on palate. Smells like an American funky beer. Some apple juice but smooth. Still carbonated and a bit of white head on deep yellow, leaving lace.

Pours a rich golden almost copper color with a finger of gaseous foam that settles out quickly. Interesting brew with some cheesy funk, caramel sweetness and layers of funky stonefruit, sawdust, ginger ale, toasted vanilla, wet wood, and funky acidity. A bit more rounder and less dry than expected but an interesting beer either way.

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